Laminated Dough Baking Retreat 2020


San Francisco, California
July 13–17, 2020

In this five-day, hands-on Laminated Dough Baking Retreat at San Francisco Cooking School, you’ll bake alongside our editor-in-chief, Brian Hart Hoffman, and learn expert techniques from James Beard Award-winning pastry chef Nicole Plue.

Whether it’s kouign amann, puff pastry, or pain au chocolat, laminated dough is one of the most versatile doughs to have in your pastry repertoire. This intensive workshop will drill deep into the technique for perfecting these doughs in a variety of applications. This retreat is great for accomplished home bakers looking to take their skills to the next level or professionals aiming to broaden their foundation.

The flaky, yeasted dough we all know so well from croissants and puff pastry has many unique characteristics, and under the tutelage of pastry chef Nicole Plue, you will learn professional techniques for transforming the dough into exquisite baked goods and how to translate these skills into your home kitchen. Through her lectures, demonstrations, and plenty of hands-on work with each student, you will learn about key ingredients, equipment needs, techniques and skills, and how to troubleshoot your own batches of dough. Once you learn the foundational doughs, you will prepare many variations, including fillings and glazes, to make your pastries look and taste incredible.

During this retreat, each student will make blitz puff pastry, croissants, babka, and kouign amann. You’ll also work on laminated brioche, dividing into small teams and each using a different type of butter to help better understand how different butters will impact your doughs. Chef Nicole will guide you through her laminated baguette recipe and help you with sheeting and fillings to give you the opportunity to do lots of mixing and shaping. By the end of the week, you will leave armed and ready to mix, laminate, and shape a wide variety of pastries.

Each day at San Francisco Cooking School includes morning coffee, lunch (with wine to celebrate your baking accomplishments!), and plenty of time to taste and talk about all things pastry. So, roll up your sleeves, tie on your apron, and let’s bake.

All 12 spots of this baking retreat must be filled by June 10 for the retreat to take place. Don’t wait! REGISTER TODAY.

Only 4 left in stock

SKU: TBLDR20 Category: